Norwegian Venison Steaks

A simple way to cook venison, Norwegian Venison Steaks are marinated, then cooked until tender and served with a creamy sauce. Serve with mashed potatoes and steamed broccoli. The quality of venison varies and the meat can be very tough, so test it after

20 minutes cooking and adjust the cooking time accordingly.

4 venison steaks,

1-inch thick

1 teaspoon salt

½ teaspoon black pepper

1 onion, finely chopped

1 celery stalk, trimmed and finely chopped

1 tablespoon chopped parsley

1 bay leaf finely pared rind of

1 lemon.

2 tablespoons olive oil

6 fl. oz. red wine

½ oz. butter

6 juniper berries, crushed juice of ! lemon

Norwegian Venison Steaks make a hearty, tasty dinner dish.

5 fl. oz. single cream

Rub both sides of the steaks with the salt and pepper. Place them in a shallow dish. Sprinkle the onion, celery and parsley over the top. Add the bay leaf and lemon rind. Pour over the olive oil and wine. Cover the dish and set it aside in a cool place to marinate for 24 hours.

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Remove the meat from the marinade and pat it dry on kitchen paper towels. Reserve the marinade.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the steaks. Reduce the heat to moderately low and fry the steaks for 10 minutes on each side or until they are well browned.

Remove the casserole from the heat, cover it and place it in the oven. Bake for 20 to 40 minutes, or until the meat is very tender when pierced with the point of a sharp knife.

Remove the casserole from the oven. Using tongs, transfer the meat to a warmed serving dish. Keep hot while you make the sauce.

Strain the marinade through a fine wire strainer and return it to the casserole. Discard the contents of the strainer. Set the casserole over high heat and bring the marinade to the boil, stirring constantly. Stir in the juniper berries, lemon juice and cream. Remove the casserole from the heat.

Taste the sauce and add more salt and pepper if necessary.

Pour the sauce over the meat and serve at once.

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